Archive for August, 2014

Cannellini Bean Soup

Cannellini bean Soup Reprinted with permission from Dr. Gourmet http://www.drgourmet.com/recipes/soup/cannellinibeansoup.shtml#.U9510ki7lpc Serves 4, Cooking time – 30 minutes.  Recipe can be multiplied by 2 or divisible by 2. This recipe is also good served chilled and will keep well in the refrigerator for 72 hours. Prep time – 30 minutes if you use canned beans. 90

How Well do you Know Beans?

How well do you know beans? Creamy cannellinis, meaty garbanzos, sweet adzuki, tender pintos, and so many more—beans are one of the most powerful, nutrient-dense plant foods around. Consider this: Beans are packed with tons of fiber, as well as plenty of iron and protein. They are rich in antioxidants and phytonutrients. They are low

Beans…So Many Choices…So Good for you

Beans – Among the most popular: Black Beans (adzuki and Turtle) – Adzuki beans are sweet and relatively easy to digest.  Turtle are a staple of Latin American and Caribbean cuisines; sides, soups, dips and salads.  They have a strong earthy flavor that is often combined with a more assertive flavor. Why Black Beans? Digestive

Chickpea Snack

Chickpea Snack 15 oz can of chickpeas, drain, rinse, and pat dry 1 Tbsp Canola Oil 1 tsp salt 2 tsp pepper Preheat oven or toaster oven to 425 degrees. Toss chickpeas in a bowl with oil.  Coat well.  Add salt and pepper, coat again.  Roast on a baking sheet for about 25 minutes in

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